Super Easy Quick Pickled Carrots Recipe (2024)

FAQs

Do I need to peel carrots before pickling? ›

The first step in making pickling carrots is to wash and peel them. In theory, you could pickle your carrots without peeling them. But unless the carrots are young and small, the skins can taste bitter, so I recommend peeling all but the smallest before pickling.

Pickling: Full of good bacteria called Probiotics that aid in digestion and help our bodies break down and absorb all of carrots and daikon's wonderful nutrients! Healthy gut bacteria can even reduce the symptoms of depression and anxiety while protecting our microbiome and supporting of new growth!

The flavors will deepen and intensify the longer it marinates. Best flavor is achieved after 24 hours. Will keep in the refrigerator for 2-3 weeks (sometimes longer). Not freezer friendly.

Thinly slice them and layer them onto my chickpea salad sandwich or veggie club sandwich for crunch. Sprinkle them over a salad. I love adding chopped pickled carrots to a simple green salad for bold, bright flavor. Add them to a grain bowl.

Carrots, like all vegetables, are a low-acid food. In order for low-acid foods to be safely home-canned without any additional acid, they must be heated to 240 degres F, in order to kill harmful bacteria and spores; heating to this temperature requires a pressure canner.

Blanching is the process of partially cooking vegetables in boiling water until they are slightly tender but still hold their crunch, then quickly submerging them in ice water to inhibit further cooking. This process helps to maintain the carrots' vibrant colour throughout pickling.

Flavor: Pickling adds a tangy and flavorful twist to the natural sweetness of carrots, making them a tasty snack option. Probiotic qualities: Pickling carrots with vinegar and spices can create a fermented food that is rich in probiotics and can improve gut health.

Pickled beets are a staple across many Eastern European countries, where they're served in salads or as a side dish, but they're also particularly popular in the US. They can be fermented or quick-pickled with vinegar, and they're a great source of fiber, antioxidants, vitamin C, folate, and B vitamins.

Can you eat pickles every day? Daily pickle consumption depends on what the rest of your diet is like. “If you're someone who doesn't eat a lot of processed foods, fast foods or store-bought foods, or if you're mostly eating a very low-salt diet, then eating pickles daily might be fine,” Peart says.

Most pickle recipes call for distilled white vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor and does not affect the color of light-colored vegetables or fruits.

Do you have to boil vinegar for pickling? ›

No, there are other methods for pickling, including quick pickling and refrigerator pickling. But this pickling method does call for boiling the brine. This process helps bloom the flavors of the ingredients and help speed up the pickling process when it's added to the fresh vegetables or fruit.

Pickling doesn't have to be a long process involving canning and special supplies. If you have vegetables that would be good pickled, like onions, garlic, carrots or green beans, toss them in the jar of leftover pickle juice, and see what happens. They'll make a nice addition to a charcuterie platter or Blood Mary.

It may be a normal reaction during fermentation caused by bacteria. If the pickles are soft, they are spoiled from the yeast fermentation. Don't use them. Using too weak a salt brine or vinegar solution may cause soft or slippery pickles, as can using moldy garlic or storing the pickles at too warm a temperature.

Beyond the classic cucumbers, other fruits and vegetables that work well for pickles include asparagus, beets, bell peppers, blueberries, cauliflower, carrots, cherries, fennel, ginger, grapes, green beans, mushrooms, onions, parsnips, peaches, peppers, radishes, ramps, rhubarb, strawberries, squash, tomatoes, turnips, ...

“Absolutely yes, you can reuse pickle brine,” says Phillip Bec of McClure's Pickles. Mark Hungarland, the co-founder of Doux South Pickles, agrees. "We have always encouraged our customers to reuse our brines," Hungarland tells Southern Living. "It is such a waste to dump the brine after the pickles are gone."

There is no need to peel your carrots, however, you can do so if the skin is really filthy or has been damaged. The skin of the carrot is just as edible as the rest of it, and removing the peel only means you're taking some of the nutrients with it. The most significant nutrient in carrots is beta-carotene.

To keep carrots their freshest and crunchiest, you only need to rethink how you store them. Keep them in an airtight container submerged in water, and you'll be a happy snacker. You can prep the carrots however you'd like, but the best way is to hold off on peeling the skin for the longest storage time.

Furthermore, some ingredients like pears, carrots, and ginger have thin skins that the juicer can easily remove without getting clogged. With these facts in mind, you can save time and preparation by juicing your ingredients with the peels on.

If you want a skinless pickle, peel it. If you want a seedless pickle, cut in half lengthwise and use a teaspoon to scrape the seeds out. If you are using skin-on, wash well. Remove both ends of the cucumber and make into whatever shape will work best with how you intend to use them.